Friday, October 4, 2013

Making homemade cheese crackers has never been very high on
my must-do baking list, but with entertaining season rapidly approaching, I
decided to give it a try to see just how vastly superior they are to their
store-bought cousins.I’m happy to report that they are better anything I’ve ever
had out of a factory-sealed package. They have a much better texture with more crunch, and way
more real, cheesy flavor. The only thing they have less of is ingredients; like
by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on
my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I
encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp
cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements
below in weight, as the proportions to the rest of the ingredients are
critical, and as you’ll see in the clip, measuring by cup is highly inaccurate.
Since I used a fine grater on the very dry, hard cheese, it looks like well
over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese,
some people will be adding 2-oz of cheese, and others 4-oz, simply depending on
how they grated the cheese and packed the cup. But, when portioning cheese by
weight, one ounce is always one ounce.

Skayne, there are lots of low carb flours substitutes available, all with pros and cons. There are commercial low carb products that are fairly widely available and on-line. Coconut or almond flours are also used but use Google to learn how to adjust recipes for your choice of substitute and to learn which ones are best for various recipes. There are a lot of low carb resources out there to help you.

I am sooo definitely making these! Especially since my finicky lady-friend can often be heard proclaiming that Salt&Crunch is definitely a food group and defies anyone to contradict her. Thanks! You're da' best!

I just made these, using four oz. extra sharp cheddar because I couldn't find real Parmesan in my one-horse town and I didn't want to use the canned stuff. Just ate my first one. They are AMAZING. Easy, too.

I also substituted white wheat flour for the all-purpose and it worked just fine, so I imagine my crackers taste a bit heartier than the original version. Either way, great recipe. I'm sure I'll make it again.

Love this blog Chef John! I don't know how I stumbled onto this blog but I sure am glad I did. Your videos are so good! You are just charming, thank you do much for your recipes and the videos. I love seeing the process.

I'm making these today. I can't wait. They look amazing. I have a question about food bloggers. It has been my experience that most of the bloggers I follow give credit if they use a recipe from another source. I know that you are really good about that. I just saw a French Silk pie recipe that I have been making for over 35 years from a Maida Heater recipe book. There was no mention of where the recipe came from. I have seen this happen on this blogger's site before. Not to mention names but she is now a part of the Food Network. I guess I'm wondering how ethical this is. Your opinion?

Jackie, I'll credit if it's a very specific recipe or technique and I'm using it pretty much as is, but for generic recipes like stews, soups, cookies, etc. most people don't bother. French silk is such a common recipe most people have no idea where they go it. To be honest, I I don't worry at all about this stuff. Also, the person bloggers usually credit have taken it from another cook anyway, so where you do stop crediting?

Is it possible to keep the dough overnight? I've got a party on saturday afternoon but I've got an exam in the morning, so I don't have much time to prepare the dough on the day itself! Please help! :(

Skayne, I'm low carb as well and seldom eat grain. I notice that the entire recipe only has 1/2 c of flour in it. This is mostly cheese and butter. So unless you are very strict Atkins Induction this would be pretty low impact if you didn't eat the whole recipe. I worked out the carbs and for the whole recipe it is about 48. So that is 1.3g per cracker. Not bad.

Hi Chef John!! I'm so excited for the cheesy crackers, and I'm making some for my coworkers and my boyfriend (who's a HUUUUGE cheese lover!). My doughs are chilling in the fridge right now, can't wait to cut them out and pop it into the oven!! My hands smell like cheese xD

I found out why mine did not crisp up. I used pre-grated cheese which has anti-caking agents added. Makes them hard and or chewy.Made these again with fresh grated Vermont white cheddar, and they were excellent.

Directions:mix together in a food processor till it forms aDough. Roll out to ~1/8” thick, press with fork,in two directions, cut into 1” squares, and placeon 13 x18 pan. Bake at 375 F for ~13 minutes.

I love these! I have made them a handful of times, as party snacks and they are always a hit. I have used a variety of cheese combination and they come out light and crisp every time. I will say I believe in your rule of 5 holes; 6 is too many and 4 is not enough. Thanks Chef John great recipe!

With all the recipes suggesting measurement of ingredients by weight, I am going to have to get a scale of some sort. There are a lot of different scales of varying quality. Might you recommend a type or a brand to guide my search for a decent accurate scale?

I just made this today.. since I can't find that orange color sharp cheddar cheese anywhere-I live in asia- I substitute it with just white cheddar cheese (processed cheese?). Unfortunately my crackers stay flat like when I put them in the oven. Advice?

These are amazing!! A little too easy just top pop in your mouth though. I used a ravioli cutter thingy, and made cheese nips. Had some orange cheddar and jalapeno gouda leftover and it gave them just the right zip! Thanks!!!!!

Hello Chef John. :) I found your channel on youtube not too long ago and already have watched way too many recipe videos. I have a slightly off question. Not about food BUT!! I think the way you cut and add sound to your video's is very clear and nice and easy to hear etc. So I'm guessing that you make a sound recording and mute the video somehow. I've been wondering how the heck you do that on youtube since before I found your channel! I'm dropping my email. If'n you get bored would you mind helping one of your CA fans (I'm in the LA area!! :D lol) out and tossing me an email of how you do it? I can't find it anywhere! >< Toularz@gmail.com. Thank you And please never stop making videos! You're fun to listen to and watch.

Oh my, these totally remind me of some Bulgarian cheese crackers. Same principle sans the water (butter, flour, cheese) and instead of soft cheese you take Feta (Sheep's cheese, it's the most popular kind in the Balkans). The end product is more crumbly like a british pie dough or a pate brisee and very delicious.

These arthritis hands used a KitchenAid for the mixing (still adhering to order of ingredients, etc) and then the KitchenAid pasta attachment for rolling. Switched up the cheeses ever so slightly. Delish!

Chef John, I have made these crackers several times, just an impressive little bite. I have always made them the same day as I served them. This time I want to make them a day ahead. I am concerned about storage and the crackers going soft. Any suggestions?